Arrange 2 pounds shrimp or crab or combination of seafood in a 2-quart baking dish.
Make sauce of ingredients.
Sprinkle 1/2 of sauce over seafood in baking dish.
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry.
Combine with thawed seafood.
At this point, it may be refrigerated or frozen.
Put in individual ovenproof dishes.
Top with remaining cheese and crumbs.
Bake at 425\u00b0 for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Preheat oven to 350 degrees. Place cream cheese in a medium sized mixing bowl. Saute onions in butter until softened. Add onions, seafood, wine and Swiss cheese to cream cheese.
Stir until combined. Spread into a greased 2 quart baking dish and top with Cheddar cheese. Bake for 25-30 minutes until bubbly and golden brown.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
gg, then tomato, a little seafood, then avocado, then bacon, then
ooking liquid, and set the seafood aside.
In a heavy
Combine first 2 ingredients, then add the next ingredients except for the butter.
Stir into seafood mixture.
Spoon into a 6 x 10 x 1 1/2-inch baking dish.
Combine 1 cup breadcrumbs with melted butter.
Sprinkle over seafood mixture.
Bake at 350\u00b0 for 20 to 25 minutes.
Makes 4 to 6 servings.
Combine crabmeat and shrimp; add celery, green pepper, onion and pimiento.
Blend in separate bowl, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt and pepper.
Stir into seafood mixture.
Spoon into 10 x 6 x 1 1/2-inch baking dish. Combine crumbs and butter; sprinkle over seafood mixture.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 4 to 6.
Chop pepper, onion and celery.
Combine with seafood, Worcestershire sauce, seasoning, mayonnaise, salt and pepper.
Top with bread crumbs.
Dot with butter (in a full size shallow baking dish).
Bake for 30 minutes at 350\u00b0.
Sprinkle with paprika.
Serve with lemon.
Serves 4. Serve chilled over lettuce and lemon.
In a roaster cooker place seafood and butter along with the celery let cook at 350 degrees for about 20 mins stirring occasionaly.
add the soup, milk, and seasonings lower temp to about 150 cook till hot serve with bread. enjoy!
eat. Working in batches, cook seafood for 2 mins, or until
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
Cook rice as directed on package.
Saute celery, pepper and onions.
Combine all ingredients except cheese.
Put in greased shallow 2-quart baking dish.
Sprinkle with cheese.
Bake in a preheated oven at 350\u00b0 for about 30 minutes or until seafood is cooked.
Makes 6 servings.
up mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper
For the herbs, use thyme, dill, or any mix of your favorites.
Bake potatoes and make the white sauce.
Add wine, cheese and herbs.
Simmer until cheese melts.
Add shrimp, crab and mushrooms, heating until hot.
Spoon over hot baked potatoes, adding more grated cheese if desired.
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
ood Blog, where her tasty recipes and photos are documented.